"I don't know who gave this recipe a favorable review -they obviously didn't try it. The quantities are WRONG. 3 1/4 cups of flour and 1 1/2 cups of lard makes thick grease, not dough.

**edit**
OK I'll confess, I didn't follow the instructions carefully (I usually don't) and that's why I can't bake. When Emeril says to freeze it for so many minutes do that. When he says put it back in the freezer for 30 minutes do that too, and use a timer. Think about how you have to handle store-bought dough, it's the same when it's warm. You have to follow all the instructions carefully (and then some).

"I don't know who gave this recipe a favorable review -they obviously didn't try it. The quantities are WRONG. 3 1/4 cups of flour and 1 1/2 cups of lard makes thick grease, not dough.

"This is a good recipe. I would add one or two subtle caveats.
Some people add diced tomato or tomato paste to their etouffe. , Don't use too much,or it will be more of a creole style as opposed to Cajun. Due to the flour, a certain threshold of salt is necessary before the flavors of everything else come alive. Carefully salt until suddenly, the flavors explode in your mouth. You'll know when you are there. Each variety of pepper affects different parts of your mouth. Adjust the proportions of each pepper to give the proper balance. Cajun food is not necessarily hot. It's about the flavor compounds. These subtleties make a difference.

Don't try this recipe in a cast iron skillet, it will discolor your crawfish.

"Please, Clam juice? Cajun Seasoning? Stick to your Savannah coastal piedmont southern cooking and leave ours alone.